Country Ribs with Onions, Apples, and Sauerkraut
|Country style pork ribs||3 Pound|
|Freshly ground black pepper||To Taste|
|White onions||2 Medium, sliced 1/4 inch thick|
|Tart cooking apples||2 Medium, peeled, cored and sliced 1/4 inch thick|
|Sauerkraut||2 Pound, rinsed and drained (fresh)|
|Caraway seeds||1⁄2 Teaspoon|
|Apple juice/Dry white wine||1⁄2 Cup (8 tbs)|
|Beef broth/Vegetable broth||1⁄4 Cup (4 tbs)|
Grease the bottom of the slow cooker with some butter or oil. Season the ribs with salt and pepper. Layer in the onions, apples, ribs, and sauerkraut. Sprinkle with the caraway seeds and pour the juice and broth over everything. Cover and cook on LOW until tender and the meat starts to separate from the bone, 8 to 9 hours. Serve immediately.
Cooker: Large round or oval
Setting and cook time: LOW for 8 to 9 hours
This recipe has been excerpted from Not Your Mother’s Slow Cooker Cookbook written by Beth Hensperger. To learn more about Beth, visit her blog at www.notyourmotherscookbook.com.